Slow Cooker Fennel & Rosemary Pork Shoulder

In this pork dish, you’ll be adding the earthy flavors of fennel, rosemary, and thyme for a satisfying meal. The dish stands out due to the ease of preparation – while the cook time might seem high, this is a mostly hands-off dish. This recipe comes from Paleo Leap. Let us know how your family likes it.

Serves: 6Pork Shoulder

Ingredients

  • 4 lb. boneless pork shoulder
  • 2 garlic cloves, minced
  • 2 tsp. fennel seed
  • 1 tbsp. fresh rosemary, minced
  • 2 tsp. fresh thyme, minced
  • Juice from 1 lemon
  • 2 tbsp. olive oil
  • 1 cup. chicken stock divided
  • Cooking fat
  • Sea salt and freshly ground black pepper

Directions

  1. In a bowl combine the garlic, fennel, rosemary, thyme, olive oil, lemon juice; season to taste with salt and pepper.
  2. Rub the fennel-rosemary mixture all over the pork and adjust seasoning if needed.
  3. Let the pork marinate 2 to 12 hours, covered, in the refrigerator.
  4. Let the meat come to room temperature; then, melt cooking fat in a big skillet over high heat.
  5. Brown the pork on all sides 3 to 4 minutes in the skillet and place in a slow cooker.
  6. Pour the chicken stock at the bottom, cover and cook on low 6 to 8 hours.
  7. Let the pork rest 15 to 20 minutes, and shred or slice before serving.
By | 2017-06-28T18:06:15+00:00 July 6th, 2017|Recipes, Workouts|Comments Off on Slow Cooker Fennel & Rosemary Pork Shoulder
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